Raspberry Lemon Salad Dressing

| August 29, 2011 | 1 Comment

raspberry vinaegrette

This dressing is called a `vinaigrette’ but it does not have any vinegar in it.  Vinegar is not an ingredient I use as it is so acidic; I use lemon juice which is healthier and alkaline forming.

My garden is so abundant with raspberries that I am inspired to get creative in my kitchen.  After developing several recipes this is my favorite.

This is great with a salad made of romaine, arugula, raspberries, grated carrots and red onion.

1 cup olive oil
1/8 cup lemon juice
1 cup raspberries
1/2 cup water
12 drops Light Stevia to taste
1/8 tsp salt

vinaigrette ingredients before blending

Ingredients before blending. You can see the layer of oil and raspberries in the bullet blender.

1.    Blend the ingredients in a blender.
2.    Pour into a salad dressing bottle or glass jar.
3.    Refrigerate; will last from 2 to 3 weeks.

Recipe Tip: Raspberries are tart even when they are very ripe; so you may find that you want to add less lemon juice.

Read all about the benefits of raspberries at  Raspberries: the Summer Powerfood

More Raspberry Recipes:

Sugarless Apple-Raspberry Jam

raspberry vinaigrette finished

Raspberry Vinegrette finished and bottled for use.

About Diana Herrington

I am the Founder and Author at Real Food For Life. Have been teaching cooking classes worldwide since 1982. Create original, healthy recipes and menus, which are gluten free and white sugar free. Also, the author of the GREEN means LEAN and Balance Your Body e-books. I turned a debilitating health crisis into a passion for helping others with healthy, sugar free, gluten free eating and cooking.



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Category: Recipes, Salad Dressings

Comments (1)

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  1. barbwarman says:

    Goes well to with blueberries or gooseberries( we use those a lot in Germany.

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